Gluten-Free, Dairy-Free, Low Glycemic Chocolate-Chocolate Chip Cupcakes

Recently, a friend's gluten- and dairy-consuming six-year-old called these cupcakes "The... best... cupcakes... ever!" They were an experiment based on a recipe for a cake that I have been making for a while now, combined with a favourite muffin recipe. I'm tempted to call these muffins because they're so healthy, but I'll resist and call them what they taste like: "The... best... cupcakes... ever!"

Gluten-Free, Dairy-Free, Low Glycemic Chocolate-Chocolate Chip Cupcakes

Based on the Chocolate Cake recipe from the Pulse Canada recipe booklet Pulses and the Gluten-Free Diet, with substitution for white sugar

Ingredients:

1 cup brown rice flour blend (see below)
3/4 cup coconut palm sugar (or Xylitol)
1/3 cup cocoa (I like Organic Traditions brand)
1/2 tsp gluten-free baking soda
1/2 tsp xanthan gum
1/4 tsp table salt
1/2 cup pumpkin purée, at room temperature
1 large egg, at room temperature
1/2 cup hot water
1/4 cup canola oil
1/2 tbsp apple cider vinegar
1/2 tbsp vanilla extract
1/2 cup dairy-free chocolate chips (I like Enjoy Life brand)

Directions:

1. Place a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Generously grease a 12-cup nonstick muffin pan.

2. In a medium mixing bowl, whisk together the flour blend, sugar, cocoa, baking soda, xanthan gum and salt. Add the pumpkin purée and egg and beat with an electric mixer on low speed until blended. Add the hot water, oil, vinegar and vanilla and beat until thoroughly blended. Gently mix in chocolate chips. Distribute evenly between 12 muffin cups.

3. Bake 15-18 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Cool in the pan for 10 minutes on a wire rack. Remove from pan and cool completely. Optional: dust with powdered sugar or add frosting. Freeze any cupcakes that will not be eaten within a day or two.

Brown Rice Flour Blend:

1 1/2 cups brown rice flour
1 1/2 cups potato starch
1 cup tapioca starch (aka tapioca flour)

Whisk together and store in an airtight container in a cool dark place.
NOTE: I keep mine in the fridge, and I keep my starches in the freezer.

The original chocolate cake recipe calls for black bean purée rather than pumpkin purée. You could also use another type of bean such as pinto or navy, lentils, or a different vegetable purée such as sweet potato. You can also add applesauce (canned or simply puréed from a peeled fresh apple) if short on pulse or vegetable purée. Just watch the cooking time.  TIP: Every oven is different. Set the timer for a few minutes less than suggested in any recipe and check every one to two minutes when close to done.

To purée beans or lentils:

Rinse and drain a 14-15 oz can of beans; discard liquid. Place the beans in a food processor or blender with 1/4 cup hot water and purée, scraping down the sides of the bowl or blender as required, until the mixture has the consistency of canned pumpkin purée. If needed, add water 1 Tbsp at a time to reach this consistency.

Makes a little over 1 cup. Refrigerate or freeze unused portions, or just bake a double batch like I do, and freeze the second batch to eliminate the need to bake another day.

These cupcakes freeze well.

Enjoy!

Sue

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